One-Pot Browned Butter Pumpkin Mac and Cheese
Fall is the perfect season for cozy, comforting meals, and this One-Pot Browned Butter Pumpkin Mac and Cheese is the ultimate dish to embrace the flavors of autumn. Creamy, cheesy, and subtly spiced, this dish combines the richness of pumpkin with the cheesy goodness we all love. Best of all? You only need one pot to make it!
6 people
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter Miyoko´s for vegan option
- 8 sage leaves optional
- 1 teaspoon garlic powder
- 1 teaspoon red chili pepper flakes
- 1 cup pumpkin puree
- 3 cups water
- 1 cup milk
- 1 lb pasta your favorite shape
- 1 tablespoon salt
- 8 oz cheddar cheese shredded
Instructions
- Start the Base: In a large pot over medium heat, add the butter and olive oil. Let the butter melt and begin to brown slightly, which will add a nice, nutty flavor.
- Crisp the Sage: Carefully add the sage leaves to the pot and fry until they’re crispy and golden around the edges. Remove and set them aside for garnish.
- Add Seasoning: Add the red chili flakes and garlic powder to the pot and cook for about 1 minute, stirring continuously to release the flavors.
- Add Pumpkin: Stir in the pumpkin purée and cook for 2–3 minutes, mixing well until the butter and oil are fully incorporated.
- Simmer with Pasta: Add the water, milk, and pasta. Stir well to combine. Let it simmer for 10–12 minutes, stirring frequently to keep the pasta from sticking to the pot and to ensure it cooks evenly.
- Melt in the Cheese: Once the pasta is tender ( abit more than al dente), add the shredded cheddar cheese. Stir until the cheese is melted and creamy. Taste and adjust seasoning as needed.
- Serve and Garnish: Serve the pasta hot, garnished with the crispy sage leaves. If desired, finish with a sprinkle of toasted breadcrumbs, roasted broccoli, or extra cheese.
Notes
Trouble shooting: If the sauce looks a bit separated, keep stirring gently until it comes together into a creamy consistency.
How to Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
How to Reheat: For the best results, reheat on the stove over medium-low heat. Add about 1/2 cup of water to help the sauce come back together, stirring until it’s creamy again. If you're in a pinch, you can reheat in the microwave, adding a splash of water as needed and stirring halfway through.